Functional properties of films based on soy protein isolate and gelatin processed by compression molding

Journal of Food Engineering

Volumn 105, Issue 1, 2011, Pages 65-72

  Guerrero, P ^a   Stefani, P M ^b   Ruseckaite, R A ^b   De La Caba, K ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^b UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

Author keywords

Films; Gelatin; Mechanical properties; Processing; Soy protein isolate

Indexed keywords

AMIDE GROUPS; ELONGATION AT BREAK; ENVIRONMENTALLY-FRIENDLY; FOURIER TRANSFORM INFRARED; FUNCTIONAL PROPERTIES; GELATIN; PACKAGING APPLICATIONS; SOLUBLE MATTERS; SOY PROTEIN ISOLATES; UV-BARRIER;

AMIDES; ANGLE MEASUREMENT; COMPRESSION MOLDING; CONTACT ANGLE; FILMS; FOURIER TRANSFORMS; GLYCEROL; PACKAGING MATERIALS; PROTEINS; TENSILE STRENGTH;

MECHANICAL PROPERTIES;

BOVINAE; GLYCINE MAX;

EID: 79953058808     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.02.003     Document Type: Article

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